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Creamy & delicious Noodle pudding made with semya or siwayan and thickened with custard powder.


4 serving

Total time

40 minutes




  • ⅓ cup Vermicelli (/ Semya, roughly broken)
  • 2 tbsp Unsalted Butter ghee (/)
  • roasted chickpeas
  • roasted chickpeas (Ground)
  • 2 cups milk
  • 2 tsp Custard powder
  • roasted chickpeas
  • ⅓ cup Raisins water (- soaked in for 10~15 minutes)
  • ⅓ cup Almonds Cashews Pistachios (/ / , roughly chopped)


  1. Break the noodles roughly and fry them in the butter/ ghee, tossing them occasionally. After a few minutes, add turmeric and ground cardamom.
  2. Pour the milk into a heavy bottomed pan, add the spiced, browned noodles and bring the mixture to a gentle simmer. After about 12~15 minutes, the noodles should be soft and cooked.
  3. Take a couple of tablespoons of milk and mix it with the custard powder, then stir it back into the pan along with the condensed milk.
  4. Cook the mixture for another 5~6 minutes, stirring well. If it looks too thick, then add more milk.
  5. Finally stir in the raisins and most of the nuts, reserving a few to decorate. Serve hot or cold.
  6. View the recipe instructions at Cook's Hideout

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